Tapas made EASY

I know the tapas craze is so 2008, but, in my house, the trendiness has worn off and it has become somewhat of a week-night staple. I enjoy "meals" where I don't have to construct a plate of protein, starch, vegetable. Cher in "Mermaids" had it right, and there is something to be said for all the slender Spaniards in Madrid.

Here are 3 easy dishes that anyone can whip up, no measuring required

Serves 4

Olive Tapenade

In a food processor combine:
1/2 lb. assorted olives from the deli counter (definitely include some of the blue cheese stuffed ones)
2 anchovy fillets
1 T of capers
A healthy drizzle of olive oil

Spread onto sliced baguette or crusty bread (or better yet, "Pan Gratis", which we know is the best kind of bread)

Spicy Potatoes
Preheat Oven to 400

Cube 1lb. small red potatoes. Toss with 4 cloves minced garlic, salt, pepper and olive oil, and spread out in one layer on a pan. Roast for 40min. until just browned.

Whisk together 1/4C mayo, 1/4C olive oil, 1 chopped chipotle (canned chipotle in adobo), 1 T of the adobo sauce, salt and pepper.

While the potatoes are still warm, toss in the mayo mixture (if you want to be fancy, you can call it aioli)

Shrimp with Red Pepper
Preheat oven to 400

Toss l lb. of shrimp (peeled, tail on) with 4 cloves minced garlic, salt, pepper, olive oil, 2 t thyme, and 2 T of red pepper flakes.

Spread into one layer on a pan and bake for 6 minutes, or until just pink.